A delicious and creamy mushroom risotto recipe, featuring sautéed shallots, garlic, Arborio rice, white wine, and stock, finished with heavy cream and grated Parmesan cheese.
Grab a saucepan and sauté 1 diced shallot, 2 diced cloves of garlic, and 3/4 cup of mushrooms in 1 tbsp of olive oil on medium heat for 5 minutes. Add 1 cup of Arborio rice and stir. Toast the rice for 2 minutes stirring often. Add 1/2 cup of dry white wine and bring to a simmer. Let simmer until the rice has soaked up the liquid, stirring frequently! Add 1/2 cup of stock and bring to a simmer again. Once the rice has soaked up the liquid again (about 4 minutes of simmering) add another 1/2 cup of stock. Repeat this process 2 more times! Make sure to keep stirring it (it’s what makes it creamy). Turn off the heat and stir in 1 tbsp of heavy cream and 2 tbsp of grated parm. Serve and enjoy! You can also fry some mushrooms to serve on top.
